Thai Coconut Curry Chicken Soup (Tom Kha Gai)

Ingredients

• about 450 g Chicken Breast
• 2 cans Coconut Milk
• 2 cups Chicken Broth
• 5.08 cm Galangal (or Ginger)
• 2 stalks Lemongrass
• 5 leaves Kaffir Lime Leaves
• about 225 g Mushrooms (Shiitake or Oyster)
• 2 tbsp Fish Sauce (Red Boat brand)
• 2 tbsp Lime Juice
• 1-2 Thai Chili Peppers
• 1/4 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: Slice the about 450 g of Chicken Breast into thin strips. Bruise the 2 stalks of Lemongrass by hitting them with the back of a knife, then slice them into 5.08 cm pieces. Slice the 5.08 cm of Galangal (or Ginger) into thin rounds. Slice the about 225 g of Mushrooms (Shiitake or Oyster) into bite-sized pieces. Finely chop the 1/4 cup of Cilantro. If using whole Thai Chili Peppers, finely slice them; if you prefer less heat, you can leave them whole or remove the seeds.
2. 2In a large heavy-bottomed pot, combine the 2 cans of Coconut Milk, 2 cups of Chicken Broth, the bruised and sliced Lemongrass, the sliced Galangal (or Ginger), and the 5 Kaffir Lime Leaves. Place the pot over medium-high heat and bring the mixture to a gentle simmer, which is about 82°C. Let it simmer for 5 minutes to allow the flavors to infuse.
3. 3Add the sliced about 450 g of Chicken Breast and the sliced about 225 g of Mushrooms to the simmering liquid. Cook for 5 to 7 minutes, or until the chicken is opaque and cooked through. The internal temperature of the chicken should reach 74°C.
4. 4Stir in the 2 tbsp of Fish Sauce and the 2 tbsp of Lime Juice. Add the sliced Thai Chili Peppers now if you want them to infuse their heat into the soup. Simmer for another 2 minutes to allow these flavors to meld.
5. 5Remove the pot from the heat. Taste the soup and add more fish sauce or lime juice if desired. Discard the lemongrass stalks, galangal slices, and kaffir lime leaves before serving if you prefer a smoother soup, or leave them in for a more rustic presentation.
6. 6Ladle the soup into bowls and garnish generously with the chopped 1/4 cup of Cilantro just before serving.

Related Guides